You’ll need to begin this recipe the day before.
Ingredients
Method
Main
1.Process 20ml ginger syrup and rockmelon in a food processor until smooth, then pass through a sieve, skim foam from surface and discard. Pour into ice cube trays and freeze overnight. Makes about 12 cubes.
2.Process 20ml ginger syrup and honeydew melon in a food processor until smooth, then pass through a sieve, skim foam from surface and discard. Pour into ice cube trays and freeze overnight. Makes about 12 cubes.
3.Process 20ml ginger syrup and watermelon in a food processor until smooth, then pass through a sieve, skim foam from surface and discard. Pour into ice cube trays and freeze overnight. Makes about 12 cubes.
4.To serve, pour vodka into tall glasses, add a mixture of melon ice cubes, top up with sparkling mineral water or tonic water and add ginger syrup to taste.
Note Ginger syrup or cordial is available from select health food stores and delicatessens. If unavailable, in a saucepan combine 1 cup white sugar, ¾ cup water and a 10cm piece of ginger, peeled and cut into julienne. Bring to the boil over medium heat, stirring to dissolve sugar and boil for 5 minutes. Remove, cool, then strain into a sterile container. Makes 1 cup. Will keep for up to 6 months in the refrigerator.
Notes
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